Chicken with Tomatoes and Pepper


  • 6 (1 ½ pound) medium skinless, chicken breast halves
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp olive oil
  • 1 8-oz can stewed tomatoes
  • 1 small onion
  • ½ cup red sweet pepper
  • ½ cup green pepper
  • ½ cup yellow pepper
  • 2 tbsp dry white wine
  • 1 tsp chili power
  • ¼ tsp ground cumin
  • Red, green and yellow pepper rings for serving
  • Brown rice


  1. Chop the onion and put aside.
  2. Chop all three peppers.
  3. Clean the chicken, pat dry and sprinkle both sides of chicken with salt and pepper.
  4. Heat up a pan on medium heat and add the olive oil.
  5. Cook the chicken until browned evenly on both sides. Drain off excess fat.
  6. In a medium bowl, combine well the stewed tomatoes (undrained), the onion, the peppers, wine, chili powder and cumin.
  7. Put on the rice to cook following the directions on the packaging.
  8. Pour the mixture over the chicken. Cover and simmer for about 10-12 minutes or until the chicken is cooked through.
  9. Remove the chicken from the pan (keeping the pepper mixture in the pan) and place on a serving plate and cover with foil to keep warm.
  10. Heat the tomato mixture to a boil and boil, uncovered, for 4-6 minutes or until desired consistency.
  11. Pour the mixture over the chicken and serve with the rice.